Samia Longchambon bakes her kids' favourite for us - a delicious yoghurt loaf cake with three different variations.
Yoghurt loaf cake
1 x 125ml natural yoghurt
1 yoghurt pot tub of ground nut oil or sunflower oil
2 yoghurt pot tubs of natural caster sugar
3 large eggs
1 tsp vanilla bean paste
3 yoghurt pot tubs of self-raising flour
Line a 2lb loaf tin with baking parchment
Preheat the oven to 160c fan
Add the yoghurt, oil, sugar, eggs and vanilla bean paste to the bowl of a stand mixer. Whisk together until a smooth batter.
Add the self-raising flour and whisk once more on a slow speed until all the flour is incorporated
Pour the batter into the prepared tin and bake for 45-1 hour until golden brown and a skewer place into the centre of the cake comes out clean
Blueberry and lemon drizzle yoghurt pot cake
Zest of 1 lemon
For the lemon drizzle
Juice of 1 lemon
70g natural caster sugar
Add the grated lemon zest to the prepared cake batter
Pour half the mix into the prepared tin. Scatter over 50g of blueberries and pour over the remaining batter. Top with the remaining blueberries and bake.
While the cake is baking mix together the caster sugar and lemon juice. When the cake is removed from the oven make small skewer holes on the surface. Drizzle the lemon juice and sugar over the cake, allowing the syrup to drip into the holes leaving a sugar crust when cool.
Peach melba yoghurt pot cake
1 peach, stone removed, thinly sliced
1 tbsp runny honey
20g toasted flaked almonds
Pour half the batter into the prepared cake tin. Arrange half of the peach slices in the tin and scatter over half the raspberries.
Pour over the remaining batter, top with the remaining peach slices and raspberries, reserving a few for decoration and bake.
When the cake is cool enough to handle, drizzle over the honey and decorate with the reserved fruits and toasted flaked almonds.